Ingredients
Scale
- 4 large russet potatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1 teaspoon paprika (optional for extra flavor)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Thoroughly wash and scrub the potatoes. Cut into evenly-sized wedges. You can peel them if desired.
- In a large bowl, combine olive oil, minced garlic, Parmesan, Italian herbs, paprika, salt, and pepper. Toss the potato wedges until well coated.
- Preheat oven to 425°F (220°C). Arrange potato wedges on a parchment-lined baking sheet or wire rack.
- Bake for 35-40 minutes, flipping halfway through, until golden and crispy.
- Remove from oven and sprinkle additional Parmesan on top. Garnish with chopped parsley. Serve hot with dipping sauces or as a side.
Notes
- Leaving the skin on adds texture and nutrients.
- Ensure even spacing on the baking sheet for maximum crispiness.
- Reheat in oven or air fryer for leftover wedges to regain crispiness.
- You can customize seasoning with additional herbs or spices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 wedge (about 150 grams)
- Calories: 220 Kcal
- Sugar: 2 grams
- Sodium: 330 milligrams
- Fat: 12 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 27 grams
- Fiber: 3 grams
- Protein: 6 grams
- Cholesterol: 15 milligrams
